Entertaining

Roast chicken with pancetta and preserved lemon

Name: Roast chicken with pancetta and preserved lemon recipe
Yield: 10
Ingredients: 2 x 1.4kg whole chickens; 24 slices flat pancetta (substitute prosciutto); 1 lemon, halved; 4 garlic cloves, peeled; 1 bunch lemon thyme; 1/3 cup (80ml) extra virgin olive oil; 1 cup (250ml) white wine; 4 bay leaves; 100g unsalted butter, softened; 2 preserved lemon quarters, finely chopped; 3 anchovy fillets in oil, drained

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by delicious. team

delicious. team

Aug 02, 2018

Laze over a long lunch with this dish. Wrapping pancetta around the chicken locks in its unique flavour.

2 x 1.4kg whole chickens
24 slices flat pancetta (substitute prosciutto)
1 lemon, halved
4 garlic cloves, peeled
1 bunch lemon thyme
1/3 cup (80ml) extra virgin olive oil
1 cup (250ml) white wine
4 bay leaves
100g unsalted butter, softened
2 preserved lemon quarters, finely chopped
3 anchovy fillets in oil, drained

Method

1.

Preheat the oven to 200°C.
2.

Place chickens on a large baking tray and wrap the breasts of each chicken in pancetta slices. Divide lemon, garlic and half the lemon thyme between the two cavities, then tie the legs together with kitchen string. Drizzle with oil and season with salt flakes. Roast for 40 minutes or until legs are golden and pancetta is beginning to crisp.
3.

To make preserved lemon sauce, place wine and bay leaves in a small saucepan over medium-high heat and bring to a simmer. Cook for 6 minutes or until wine has reduced by half. Whisk in butter preserved lemon and anchovies, and simmer for 5-6 minutes or until emulsified.
4.

Remove chicken from oven and reduce oven to 170°C. Pour wine mixture over chicken and add remaining lemon thyme. Return to oven for a further 30 minutes or until deep golden and cooked through. Rest for 15 minutes before serving.